Garden Risotto

1 cup arborio rice, or med. grain rice

2 Tbs. olive oil

2 cloves garlic, minced

3 1/4-3 1/2 cup reduced sodium chicken broth

1/2 cup shredded carrots

1/4 cup sliced green onions

1/2 cup shredded parmesan cheese

2 Tbs. fresh basil, julienned

 

In a pan bring broth to a low simmer.  Meanwhile in another pan cook and stir uncooked rice in the oil over med. heat for 5 min or golden brown.  Add garlic; cook and stir one minute more. Turn heat down a little and slowly add 1 cup broth to rice mixture, stir occasionally until broth is absorbed.  Continue adding broth 1/2 at a time, stirring occasionally until absorbed.  When adding the last 1/2 cup of broth add in the carrots and green onion.  When broth has absorbed add in the cheese and basil and stir till creamy.   

We add cooked cut up chicken to this to make a meal.  Just cook chicken ahead of time and add when you add the cheese and basil.